Baking-iron for ice-cream cones.



G. E. MENGHES.

BAKING IRON FOR ICE CREAM OONES.

ABPLIOATION mm) mm. 1a. 1909.

924,484. Patented Julie 8, 1909 n u u 1:

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II II II II UHHH ; Witnesses Inventor a I (War/P5 Z. flew/rims.

A lqrney CHARLES E. M N-(inns, or AKRON, OHIO.-

BAKING-IRON non ICE-CREAM corms.

Specification of Letters Patent.

Patented June 8, 1909.

Application filed March 13, 1909. Serial No. 483,239.

To all whom it may concern.

Be it known that I, OnARLEs E. MENOHES, a citizen of the United States,"residing at Akron, in the county of Summit and State of Ohio, have invented new and useful Improvements in Baking-Irons for Ice-Cream Cones, of which the following is a specification.

This invention relates to baking irons for ice cream cones, the object of theinvention being to provide a baking iron of the class described which will roperly confine the batter and form a ea c or .waflie with a smooth, finished marginal edge, avoiding the usual irregular zig-zag edges now so common, and imparting to the waffle or cake a neat and finished appearance. In the baking irons now emp oyed for this purpose, the baking sections comprise flat surfaces without any rim or vent holes and only two styles of work result..' In one kind of work only a small amount of batter is placed between the baking sections insuflicient in quantity to run to the edge of the iron thereby producing a ragged or zig'zag edge on the cake or waffle from which the cone is subsequently formed- In order to get the full band orfinished marginal edge, it .is'necessary to employ an extra amount of batter and flood the entire iron, as a result of which the batter runs down and must subsequently be trimmed off with a knife thereby necessitating a great deal of extra time, labor and trouble.

The aim of the present invention is to provide simple means for overcoming the objections above referred to and insuling the formation and baking of a perfect cone forming waflie or. cake having a smooth and finished marginal'edge. With the above and other objects in view, the nature of which 'will more fully appear as the description proceeds, the inventlon consists in the novel construction, combination and arrangement of parts as herein fully described, illustrated and claimed. L

In the accompanying'drawings: Figure 1 is a plan view of a baking iron embodying the present invention, 7 out. ,Fig. 2 is an enlarged front pei bpect ve view of the same, illustrating the improvementapplied to one of t Fig. 3 is a detail broken fispective view of a portion of one of the ba g sections to bet-.

,ter illustrate the upstanding rim flange and the vents. Fig. 4 is a detail perspective viewbaking sections are provided at their opposhowing the same spread e baking sections.

formed of afragment of the complemental baking iron section.

The baking iron comprises the baking sections 1 and 2, the same being provided with shanks 3 which are connected by ,a hinge joint at the point 4 as clearly shown. The

site sides with handles 5 which when the aking sections are in meeting contact, lie parallelto each other and one above the other, or they are like an ordinary waffle iron. The sections 1 and 2 may be grooved or ribbed as shown at 6 to impart the required ornamental appearance to a cone forming cake or waffle.

a In carrying out the present invention, one of the sections illustrated at 2 is provided with a circumferential enlarged downwardly flaring base 7 which is of considerably greater diameter than the inner baking face ofthe section, as clearly shown in Figs. 2 and 3'for the purpose of preventing the flame and smoke from attacking the edge of the waflle or cake a during the baking process. Extending upward frbm the marginal edge or rim of the section 2 is an annular flange 8. This flan e may be of any desired depth and exten s continuously around the rim of the section but is interrupted at intervals by vent open-,

ings or notches 9 which extend downward toward the baking face of the section and are designed to-allow for the escape of excessbatter.

In the baking process, a sufiicient quantity of batter is placed on the section 2 to flood the same out to the flange 8 and when the two sections are brought together, the excess batter is forced outward through the vents 9, the flange 8 serving as a cut ofl and confinin wall for the extreme marginal edge of the ca e or waffle, resulting there being imparted to the waffle a'smooth and finishe outer marginal edge. The other section 1 of the baking irons is provided with a fiat smooth marginal surface or rim as shown at 10 against which the edge of .the flange 8 rests when the two sections of the irons are brought together. The vents 9 which are referably 1n the form of semi-circular notc es as shown, provide the necessary.

openings around the marginal meeting edges of the twosections to allow for. the outflow of the smalF-projecting points surplus batter. Upon the .completion of the I i are easily broken OE and the effect on the lar in form and one of said sections being rovided on its baking face with an u stan g rim flange serving as a stop for t e batter, said flange being provided at intervals with vents for the batter, substantially as described.

In testimony whereof I afiix my signature 2c in presence of two witnesses.

CHARLES E. MENCHES.

Witnesses:

CLARENCE WJMAY, ELMER E. AoKER. 

